Figures & data
Figure 1. Groupings of bioactive compounds present in fruits and vegetables. Source: Desjardins.[Citation19] β-carotene α-carotene
![Figure 1. Groupings of bioactive compounds present in fruits and vegetables. Source: Desjardins.[Citation19] β-carotene α-carotene](/cms/asset/501286ad-0f8c-424a-8375-cbccb209f532/ljfp_a_1866597_f0001_b.gif)
Table 1. Comparative list of selected fruit and vegetables (FAVs) phytochemicals and their antioxidant-richness
Table 2. Antioxidant contents of some fruits and vegetables in mg/100 g fresh food
Figure 3. Basic structure of flavonoids. R = OH: flavonols; R = H: flavones.Source: Stalikas[Citation136]
![Figure 3. Basic structure of flavonoids. R = OH: flavonols; R = H: flavones.Source: Stalikas[Citation136]](/cms/asset/b09fb503-7dd3-46f3-a5b2-e58277272a06/ljfp_a_1866597_f0003_b.gif)
Figure 4. Structures of naturally occurring phenolic acids. A, Hydroxybenzoic; and B, hydroxycinnamic structures. R1, R2, and R3 represents H, OH, and OCH3. Source: Stalikas[Citation136]
![Figure 4. Structures of naturally occurring phenolic acids. A, Hydroxybenzoic; and B, hydroxycinnamic structures. R1, R2, and R3 represents H, OH, and OCH3. Source: Stalikas[Citation136]](/cms/asset/cc2985e6-4f46-428e-80d2-e8c6ee6b2bfb/ljfp_a_1866597_f0004_b.gif)
Table 3. Analytical methods for determination of antioxidant properties of fruits and vegetables
Figure 5. Structures of plant lignans present in fruits and vegetables. Source: Heinonen et al.[Citation208]
![Figure 5. Structures of plant lignans present in fruits and vegetables. Source: Heinonen et al.[Citation208]](/cms/asset/d51cc6d0-32cc-4225-b12e-f8904accea8f/ljfp_a_1866597_f0005_b.gif)
Table 4. Fruits and vegetables and their health functions